Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 onion, chopped
- 1 (6 ounce) cans tomato paste
- 2 (14 1/2 ounce) cans tomatoes, diced
- 1 cup mushroom, sliced
- 1 medium zucchini, cubed
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons red wine
- 1/2 tablespoon pine nuts, chopped
- 2 teaspoons basil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
Directions
- Saute the onions and garlic in the olive oil until translucent.
- Combine all ingredients in a blender, and blend until desired consistency.
- Pour into a medium sized sauce pane and simmer on low for about an hour.
- Freeze leftover sauce.
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